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Don’t get me wrong, I love Key lime pie, but when I'm looking for a mini, shareable dessert, I reach for these adorable Key lime bars. These have all the same elements as the beloved no-bake pie: a tangy, citrus filling, buttery graham cracker crust, and a fluffy Cool Whip topping. Not only are these easy to create, they take slightly less time than the classic pie, making them a great choice when you’re in a pinch. Ready to be the star of every summer potluck? Keep reading on for everything you need to know about making these sweet-and-tangy bars:
What People Are Saying:
“This recipe is my total "Go To" for a delicious, easy to make dessert. I use it for potlucks, picnics, family gatherings or anytime I'm feeling like something decadent. It's great made with lemon or lime!” - GoldPalmtree
“Very good. Refreshing and easy to make.” - GreenMagnet
First, arrange a rack in the center of your oven, then preheat to 350°. Use cooking spray to grease an 8" x 8” pan well—we don’t want any sticking here. Then, we’ll create our filling by mixing graham crackers, butter, and sugar until combined in a medium bowl. Once combined, firmly press into the bottom of your prepared and greased pan. Bake the crust until slightly darkened (we don’t want too much color) and fragrant.
Now, we’ll create our filling by beating cream cheese until smooth in a large bowl with a handheld mixer. Add the egg yolks, condensed milk, lime juice, and salt, then beat again until combined. Once combined, pour onto the baked crust.
Bake the bars until the filling is completely set. Once done and cooled, refrigerate until cold. This should take around 2 hours, but you can let them chill overnight. When you’re ready to serve, use a sharp knife to cut the dessert into squares. Top each bar with a dollop of Cool Whip and Key lime rounds, then sprinkle with lime zest.
The full list of ingredients and instructions can be found in the comments below.
These bars are pretty perfect as is, but there are ways to get creative with them. Opt for homemade whipped cream instead of Cool Whip, use lemons if you want a twist on a lemon bar, or try our coconut key Lime cheesecake bars if you want an extra-tropical treat.
If you have any leftovers, store them in the fridge for around 4-5 days.
Cooking spray
graham crackers, crushed
butter, melted
(50 g.) granulated sugar
cream cheese, room temperature
large egg yolks
(14-oz.) can sweetened condensed milk
fresh lime juice
Pinch kosher salt
Cool Whip
Zest of 1 lime
Key limes or 2 regular limes, cut into rounds, halved (or 2 regular limes)
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